Or steam blanch: boil 1-2 inches of water in a pot, bring to boil and then put a single layer of vegetables in basket.

Cover. Start counting blanching time as soon as water returns to a boil.

Or if steam blanching, start counting immediately.

Keep heat high for the time given in the directions.

Cool immediately in ice water or cold water (60 degrees F or below) for the same time used in blanching (except for corn-on-the-cob for which cooling time is twice the time of blanching). Stir vegetables several times during cooling.

Drain vegetables thoroughly.

Pack the vegetables either by dry-pack or tray-pack.

Dry-pack: Pack vegetable tightly into containers or freezer bags. Press out air and seal tightly.

Tray-pack: Put a single layer of the vegetable on a shallow pan and put the pan into the freezer. As soon as the vegetable is frozen, put them into a freezer bag or container. Press out air and seal tightly.

Freeze.

Frozen vegetables will maintain high quality for 8 to 12 months at zero degrees F or lower.

Vegetable blanching times (water blanching)

Vegetable

Blanching In boiling water (minutes)

Blanching in steam (minutes)

Asparagus

Small stalk

2

3

Asparagus

Medium stalk

3

5

Asparagus

Large stalk

4

6

Beans - snap, green or wax

3

5

Beans - lima, butter or pinto

Small

2

3

Beans - lima, butter or pinto

Medium

3

5

Beans - lima, butter or pinto

Large

4

6

Broccoli - flowerets

1 1/2 inches across

3

5

Brussels sprouts

Small heads

3

5

Brussels sprouts

Medium heads

4

6

Brussels sprouts

Large heads

5

7

Cabbage or Chinese cabbage

Shredded

1 1/2

2 1/2

Carrots

Small, whole

5

8

Carrots

Diced, sliced or strips

2

3

Cauliflower - flowerets

1 inch

3

5

Celery

3

-

Corn - corn-on-the-cob

Small ears (cooling time is twice the time of blanching)

7

10

Corn - corn-on-the-cob

Medium ears (cooling time is twice the time of blanching)

9

13

Corn - corn-on-the-cob

Large ears (cooling time is twice the time of blanching)

11

16

Corn - whole kernel or cream style

Ears blanched before cutting corn from cob. (cooling time is twice the time of blanching)

4

6

Eggplant

4

6

Greens - collards

3

5

Greens - all other

2

3

Kohlrabi

Whole

3

-

Kohlrabi

Cubes

1

-

Mushrooms

Whole

-

9

Mushrooms

Buttons or quarters

-

9

Mushrooms

Slices

-

5

Okra

Small pods

3

5

Okra

Large pods

5

8

Onions

(blanch until center heated)

3-7

-

Onions

Rings

10-15 seconds

-

Peas - edible pod

2-3

4-5

Peas - green

1 1/2 - 2 1/2

3-5

Peppers - sweet

Halves

3

5

Peppers - sweet

Strips or rings

2

3

Potatoes - Irish (new)

3-5

5-8

Rutabagas

3

5

Soybeans - green

5

-

Squash - summer

3

5

Turnips

3

5

University of Minnesota Extension, So Easy to Preserve, 6th Edition, University of Georgia, 2014.